Tuesday, 6 December 2011


Eating your food by the spoonful takes on a new meaning when it means eating the spoon, too.

They sell nifty pastry spoons for appetizers at the supermarkets. Just for fun (or self torture, more like), I tried to make some just to see if they were do-able at home. They definitely were. Although a bit rustic looking, they looked decent when filled. I'm sure daintier hands can make neater ones. 

It would help if you had a lot of Chinese spoons. I only had 5 but with a bit of improvisation, I made moulds from small disposable foil pastry pans. I also made very easy leaf shapes using the same pans. 

An easy crab rangoon filling went really well with the pastry. Of course, any filling will do. Just choose something that's not  too wet so the pastry won't go soggy. Sweet or savoury fillings will be nice on these spoons. You might not want to use regular spoons again. 

Ingredients for the pastry:

2 cups flour
1 tsp. salt
6 tbsps. butter, cut into small pieces
1/4 c. vegetable shortening, cut into small pieces
1/4 to 1/2 c. cold water
egg white for glazing

Put the flour and in a processor and pulse briefly to mix. Add the butter and shortening and pulse until the mixture resembles breadcrumbs. Add the water slowly and stop when the mixture forms  ball. Wrap in cling film and refrigerate before rolling to a thickness of 1/4". 

You can use Chinese spoons for the mold or make your own moulds for short handled ones with small foil pastry pans. Sandwich a pan between two Chinese spoons and press together to mould it into shape. Trim the excess with scissors.

Cut a small piece of pastry to fit the Chinese spoons and press another spoon on top of it to mould into shape. Trim the excess pastry off and prick all over with a fork. For the small one, put a foil mould on top of a Chinese spoon. Put a small piece of pastry on top of this and gently press into shape with another Chinese spoon. Trim off the excess and prick all over with a fork.

You can also make easy leaf shaped spoons. Crease a foil pan in the middle. Cut a rough leaf shape and prick with a fork. Set it on the mould with the tips sitting on the ends of the middle crease. Pinch both ends and bend back the excess on one end to make a handle.

Arrange the filled moulds on a baking tray.

Bake in an oven pre-heated to 350° F/180° C for 5 minutes. After 5 minutes take out of the oven and brush with egg white and bake again for 5-7 minutes until golden brown.

This recipe will make about 40 spoons. 

Ingredients for the crab rangoon filling:

8 crab sticks, shredded
1 1/2 tsps. chopped parsley
1 1/2 tsps. chopped chives
2/3 cup of cream cheese

Mix all of the ingredients together and use to fill the spoons. This will fill 20 spoons.

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  1. I made some crab and ricotta "baskets" this weekend because I had to satisfy a crab craving. Seems we were on the same wavelength, Adora. :) However, your spoons are far more clever--and more beautiful if I might add. These are great!

  2. That is absolutely incredible! Not only the rangoon, but the pastry spoons are too cool! Buzzed, buzzed, Buzzed!

  3. Adora, what a fabulous idea this is! I haven't seen pastry spoons in US supermarkets, but I couldn't agree more that an edible vessel is nifty. Moreover, I applaud you for making your own. Combined with the crab filling, these taste sensation would go over big in my house.

  4. This would have been too difficult for me :( but definitely elegant!

  5. This is very impressive work, Adora!!! I pinned this picture....so pretty. One day I have to give it a try. It's too cute not to try!

  6. Impressive! The rustic look makes the treats a more authentic feel. I am sure the pastry spoons can be used for other dishes. I will still try your rangoon recipe, a chicken or ham version can be another option for someone like me who is hypersensitive to crabs and crabsticks. Great post!

  7. Loving the spoons, fab idea, well done you. I just may have to try these too, thanks for sharing.

  8. This is such a cute idea and looks DELICIOUS! I'm your newest follower. :]

  9. Fantastic! These are so creative and I'm sure WAAAAAAY better than the stuff you can buy in the supermarket. I'm so impressed!

  10. I loved these baked "spoons" for these crab rangoons! The spoons which one can "eat"! What a great presentation! Inspired!

  11. Hey Adora, your Pastry Spoon is a Recipe Guessing Game on Knapkins. Think your friends can win? http://knapkins.com/guess_games/941?source=blog

  12. This is such a good idea - and they look so beautiful.

  13. Oh, I LOVE these pastry spoons!!! What a cool way to serve an appetizer. Your crab rangoon is the perfect pairing...yum!

  14. What a beautiful way to enjoy your delicious crab rangoon! The pastry spoons are way too cool, Adora!

  15. This is sooooo cool...am gonna be a copycat and make it one of these days :) Thanks for sharing Adora

  16. Pretty little pastry spoons...they look fantastic with the crab rangoon (which I've never tried before but will do so one day...:p)


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